Cody Road Chicken Salad
Grill the Chicken thighs for 7 min per side or until the internal temperature reaches 165 degrees F.
Place in refrigerator to cool
Toast almonds in a 350 degrees F oven for approximately 8-10 minutes until golden brown.
Set the almonds aside and chop the celery and julienne the bell pepper.
Mix the Soy Sauce, Sugar and Orange Juice in a 2 quart pot, and place over medium high heat, heat for 6-9 minutes till bubbly and caramelized, remove from the heat and add the Sesame Oil, Minced Garlic, Grated Ginger and Cody Road Bourbon.
Chop the Chicken Thighs into 1 inch pieces, mix with the almonds and the chopped vegetables and dress with the carmelized bourbon sauce
Serve on top of a bed of greens and garnish with a pinch of grated carrot.
Ingredients
Directions
Grill the Chicken thighs for 7 min per side or until the internal temperature reaches 165 degrees F.
Place in refrigerator to cool
Toast almonds in a 350 degrees F oven for approximately 8-10 minutes until golden brown.
Set the almonds aside and chop the celery and julienne the bell pepper.
Mix the Soy Sauce, Sugar and Orange Juice in a 2 quart pot, and place over medium high heat, heat for 6-9 minutes till bubbly and caramelized, remove from the heat and add the Sesame Oil, Minced Garlic, Grated Ginger and Cody Road Bourbon.
Chop the Chicken Thighs into 1 inch pieces, mix with the almonds and the chopped vegetables and dress with the carmelized bourbon sauce
Serve on top of a bed of greens and garnish with a pinch of grated carrot.
Notes
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